Determination of pigments in virgin and extra-virgin olive oils: A comparison between two near UV-vis spectroscopic techniques

Foods

Volumn 8, Issue 1, 2019, Pages

  Borello, Eleonora ^a   Domenici, Valentina ^a  

^a UNIVERSITY OF PISA   (Italy)

Author keywords

Carotenoids; Chlorophylls; Colour; EVOO; Extra virgin olive oil; Light absorption; Pigments; Quality; Spectroscopy; Ultraviolet visible light

Indexed keywords

EID: 85063255280     PISSN: None     EISSN: 23048158     Source Type: Journal    
DOI: 10.3390/foods8010018     Document Type: Article

References (41)

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